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  1. 20151123_135249.jpg

    20151123_135249.jpg

    • pokey
    • Media item
    • Comments: 0
    • Album: Brine Cured Canadian Bacon
  2. pokey

    Too Much Fire!!! Traeger help sought

    I have had my Traeger for about five years now. I had it really catch fire one time, as described at the top of this thread. Like graywolf1936, after each use I vacuum the unit, body and fire pot. and have never had that problem again. If the fire goes out, I turn the unit off, do the vacuum...
  3. pokey

    Making Lox a picture guide.

    You can let it get close to 80* without cooking the fish. You only need to monitor the temp in the cabinet. I use the AMNPS and place a tray of ice above the AMNPS and below the fish to cool the rising smoke. Enjoy!
  4. pokey

    Making Lox a picture guide.

    Lox keeps fine vacuum sealed and frozen for months. We do it all the time. Cure is not necessary. Salt alone is enough. We've found the cure changes the texture of the fish in a way we don't like, so as of today's batch, I've gone back to only salt. Enjoy.
  5. pokey

    Trager owners - have you cold smoked?

    2 1/2 year old thread
  6. pokey

    Too Much Fire!!! Traeger help sought

    The way I understand it, the thermostat determines when the auger should add pellets to the fire box, which it does steadily until the desired temperature is reached. Then it goes into what I'll call a "maintenance mode" during which pellets are still added, just more slowly. That way the fire...
  7. pokey

    A-Maze-N vs ProQ Cold Smoke Generators

    Yes to question 1 and yes, I believe, to question 2.
  8. pokey

    A-Maze-N vs ProQ Cold Smoke Generators

    Probably depends on the pellets. I've been using some made of 100% flavor-wood. Most are a combination of oak with some percentage of flavor-wood. Some (Traeger) use wood oil to give the flavor to oak pellets. You can get the 100% pellets from a number of sources, Todd included.
  9. pokey

    Can I Do Anything With This? Mirro Smokehouse

    Strange, I am able to follow the link with no problem. And the share properties say that no login is required. I requested a share link, which I've pasted below. If it's different, maybe it will work. https://skydrive.live.com/?cid=b212c4df2205af27&id=B212C4DF2205AF27%21155&Bsrc=Share&Bpub=SDX
  10. pokey

    Can I Do Anything With This? Mirro Smokehouse

    I uploaded it to a Microsoft Skydrive, set it to share without requiring a login and then sent the link to myself. Hopefully if you follow the link, you can download the file. pdf means you have to use Adobe Acrobat to view it. Fortunately, Acrobat is free. Give this a whirl and let me know if...
  11. pokey

    Can I Do Anything With This? Mirro Smokehouse

    Dirtydumpdigger, If you still need the manual, drop me a PM. I scanned it. It's a 14MB pdf file.
  12. pokey

    New Info on whats in Traeger Pellets

    FWIW Another source for a variety of 100% flavor-wood pellets is Barbecuewood.com. I've been burning it in my Traeger pellet-fired grill with good results. Don't have the AMNPS yet, though, so I can't report on that.
  13. pokey

    Making Lox a picture guide.

    Thanks for the tutorial. It looks great. I have a question, though. I was of the understanding that it's critical to use the precise correct amount of cure for the amount of meat, especially with dry rubs. How many pounds of fish is your cure recipe for? Thanks in advance. 
  14. pokey

    4 Hour Rule and Cured Meats

    Quote: I'm trying to make lox and most of the methods are for other products, but thanks. I'm going to get my hands on some cure #1 and go that route. Thanks, all, for the input and advice!  
  15. pokey

    4 Hour Rule and Cured Meats

    The four hour rule states that you've got a maximum of four hours to get the meat through the danger zone of 40* to 140*. Below 40*, the growth of harmful microorganisms is inhibited. Above 140*, the harmful beasties are killed. In the danger zone, they can (and do) grow like crazy, but if you...
  16. pokey

    ENTER THE AMAZE-N-SMOKER CONTEST!!! YOU HAVE THE CHANCE TO BE 1 OF 10 LUCKY WINNERS- CONTEST CLOSED

    “The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is lox.”
  17. pokey

    4 Hour Rule and Cured Meats

    Thanks. I've always used only salt in the salmon cure. I could switch over to TQ easily enough (or even go with #1 or #2, I never can keep the two differentiated in my mind since I haven't used them). I'll stop this smoke at four hours to be safe.
  18. pokey

    4 Hour Rule and Cured Meats

    For hot smoking, I've followed the four hour rule religiously, but now I'm getting into cold smoking and am curious about the applicability of the rule to cured meats. I've read about folks smoking cured pork belly to make bacon and having smoke times over 12 hours. Same for cured salmon...
  19. pokey

    Pastrami and Corned Beef w/QView

    And finally, 14 1/2 hours later, the butt hits 205*! We had a tornado warning, so I had to move the Traeger inside for the last couple of hours. Nasty! And what a bark she has. It's been a long day, but we're set for the week. I'll have to think on the lessons learned. I'll keep working on...
  20. DSC_4483.JPG

    DSC_4483.JPG

    • pokey
    • Media item
    • Comments: 0
    • Album: Default
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